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Mushroom and Black Bean Tortilla Casserole

Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole.

Source: Everyday Food, January/February 2011
Total Time Prep Servings



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How would you rate this recipe?
  • cerileen
    15 JAN, 2012
    I like it vegetarian style, but no meat = not a meal to my husband so I add cooked ground beef to one half. Ditto on all the good words and agree a good salsa makes this recipe. Fancy mushrooms also add depth. For the 'freeze one 4 later' poster - Do you freeze it before you bake? Thaw to room temp before finishing? I'd like to become a 'freeze one for later' pro, but lack experience in this category so sorry for the dummy question.
  • neworleansbaker
    3 NOV, 2011
    I didn't think this was anything really special, but my fiance thought it was delicious and even asked when we were having it again. It seems I will be making this again, like it or not! I will most likely make a few changes. I used corn tortillas, so I will use flour tortillas just because I prefer them. I will try to incorporate more flavors into it also...onions, green chilies, and more spices for sure. I will also use a really great salsa instead of the cheap kind.
  • ChefTBaks
    23 OCT, 2011
    This tasted so much better than I thought it would. My family really enjoyed it. Easy too!
  • npkrogh637
    20 OCT, 2011
    Made this tonight...instant hit! SO easy to make! ***Note: I did make a couple of changes. I added one diced onion to the mushrooms. I also drained the liquid from the pan after cooking the mushrooms, onion, and beans. The salsa added enough liquid.
  • saramp4
    22 AUG, 2011
    Best healthy casserole! Ver very easy to make. I make two and freeze one for later.
  • velobaker
    4 AUG, 2011
    Excellent recipe - easy, and delicious. I like garlic, so I added an extra clove, I also used store brand medium salsa, and mixed jack cheese with mozz (to cut a bit of fat). Also ran the casserole under the broiler for a few mins at the end to brown the top. This one's a keeper!
  • orangek8
    25 APR, 2011
    I cannot believe how easy, healthy, AND delicious this recipe is. I have made it five times already! It's fun to pick a different flavor of salsa each time to mix things up a bit. The leftovers are so delicious for lunch. This recipe RULES!!
  • marinasings
    11 APR, 2011
    I used leftover roasted chicken (both white and dark meat) as a substitution for the mushrooms. The dish was FANTASTIC and I was craving it the very next week.
  • sarahweiss
    3 APR, 2011
    Martha rarely steers me wrong and this quick and easy casserole is no exception. My mom went absolutely bananas saying it was one of the best things she had eaten in months. Our family loves enchiladas, but our recipe is time consuming and labor intensive. This is not only a faster recipe, but it is also quite healthy. LOVE IT!
  • lisahessel
    14 MAR, 2011
    This was delicious! I will definitely make it again. So happy there's leftovers for tomorrow!

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